CROQUETAS DE JAMON (HAM CROQUETTES)
This is the way my aunt used to make croquetas, with bechamel - an old family and personal favorite. If you don't know what croquetas are, they are deep-fried treats about the length of your thumb and twice as wide. Variations of croquetas are famous around the world, but this recipe is Spanish (although it would truly be Spanish made with Serrano ham, but that's not the way my aunt made it). I used to eat several as a meal but generally these are served as tapas (appetizers/light lunch). These are perfect to throw in the lunch box too! Also, please don't be intimidated by the long list of directions, because in the end this is pretty simple to make. This is a great make-ahead dish too.
Provided by DisasterInTheKitchen
Categories Ham
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Make your bechamel sauce by first melting olive oil and butter in a saucepan over medium heat.
- Add flour to melted butter and mix well with whisk.
- Add 1/2 cup milk to saucepan and increase heat to medium-high.
- Stir constantly to avoid burning, and cook for about 5 minutes or until bechamel has thickened.
- Reduce head to medium and cook for another 10 minutes to allow bechamel to thicken fully.
- Add minced ham and season lightly with salt (as ham is already salty).
- Blend evenly and transfer mixture to a lightly oiled 8 inch shallow dish. Ensure the mixture is even all across.
- Refrigerate mixture at least 2 hours, but overnight is best.
- To make croquetas, shape the chilled ham mixture either with two tablespoons or your hands into a cylindrical shape about the length of your thumb or forefinger.
- Break eggs into a bowl and whisk. Put breadcrumbs seasoned with salt only, if you really want to season breadcrumbs, on a plate.
- Heat oil in a large pan over medium to medium-high heat.
- Dip croquetas into egg and roll in breadcrumbs; do this twice to double-coat them.
- After all croquetas have been assembled, refrigerate them for 30 minutes before frying.
- Fry each croqueta until golden brown and put on paper towel-lined plate. As you cook, you can keep them warm in a low oven.
- I like to eat these alone, or maybe with some steamed white rice and black beans. I hope you enjoy!
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Haje Sadeeq
[email protected]Cleanup was a breeze after making these croquetas. The only dishes I had to wash were a pot, a pan, and a few utensils.
Nasir Kabir
[email protected]The flavors in these croquetas were incredible. The ham and cheese were perfectly complemented by the béchamel sauce and the crispy bread crumbs.
Joy Willis
[email protected]This recipe was perfect for cooking for one. I was able to make a small batch of croquetas without any leftovers. The croquetas were just as delicious as if I had made a larger batch.
Md robiul Robiwol
[email protected]I made a low-carb version of these croquetas by using almond flour and cauliflower rice instead of regular flour and bread crumbs. They were still crispy and delicious, and they were a great way to enjoy croquetas without all the carbs.
Deividas Daniel
[email protected]I made a vegetarian version of these croquetas by using sautéed mushrooms and spinach instead of ham. They were still delicious and satisfying, and they were a great way to get my veggies in.
Mizanur Rohman
[email protected]I was surprised at how affordable these croquetas were to make. I was able to make a large batch for a fraction of the cost of buying them from a restaurant.
Super Chanell
[email protected]These croquetas were the perfect appetizer for my party. They were easy to make ahead of time and they were a huge hit with my guests.
Henok Befikad
[email protected]My kids loved these croquetas! They were a fun and easy snack that they couldn't get enough of. I'll definitely be making these again for their lunchboxes.
Orkida Shiqerukaj
[email protected]These croquetas were absolutely divine! The flavors were perfectly balanced and the texture was spot-on. I will definitely be making these again and again.
Painter Manoj Art
[email protected]This recipe was a lifesaver on a busy weeknight. The croquetas were quick and easy to make, and they were a delicious and satisfying meal.
BISAYANG LAMI VLOG PH
[email protected]I'm not the best cook, but these croquetas were surprisingly easy to make. The recipe was clear and concise, and the croquetas turned out perfectly.
Nikkia Frazier
[email protected]I made these croquetas gluten-free by using gluten-free flour. They turned out perfectly and were enjoyed by everyone at my party, even those who don't have gluten sensitivities.
Graham Pheasant
[email protected]I used leftover ham and cheese from my Easter dinner to make these croquetas. They were a great way to use up leftovers and they tasted just as good as if I had used fresh ingredients.
Irfaan Haider
[email protected]Added a bit of cayenne pepper to the béchamel sauce for a slight kick. The croquetas had the perfect amount of spice and were a huge hit at my tapas party!
Md Tahin
[email protected]I made a healthier version of these croquetas by using whole wheat flour and almond milk instead of regular flour and milk. They were still delicious and just as crispy!
tanzila wadud
[email protected]This was my first time making croquetas and they turned out amazing! The recipe was easy to follow and the croquetas were a hit at my dinner party. Definitely making these again.
geoffrey odhiambo
[email protected]Unbelievably delicious! The croquetas were crispy on the outside and creamy on the inside, with the perfect balance of ham and cheese. My family devoured them in minutes!